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Hi Final Gravity - thoughts/ideas...

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timtoos

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Hi everyone,

I brewed the brown porter from Greg Hughes's book on Sunday. Followed his grains and his mash schedule (mash 67C). Using the Wyeast 1028 yeast according to the book and beersmith, my FG should be finishing at about 1.012. Well, I'm at 1.016 and have been for a few days now. The fermentation went off to an initial blistering pace. I have gently roused twice and bumped the temperature up 0.5C, now with an SP of 19.4C

What are your thoughts? Was the 67C mash too high? Is this the FG as 1016 is a little high, and out for the style. Is there anything else I can do?

Cheers
 

timtoos

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Screenshot 2020-09-19 at 06.57.07.png

Hi, here's the recipe.

Wort OG 1.052 with a volume of 23L
 

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